Czech Beef Goulash with Steamed Dumplings and Tangy Cabbage

Czech Beef Goulash with Steamed Dumplings and Tangy Cabbage

A classic Czech comfort food featuring tender beef stewed in a rich paprika-spiced sauce, accompanied by fluffy bread dumplings and sweet and sour braised red cabbage.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef chuck in batches until well-sealed on all sides, about 5-7 minutes per batch. Remove beef and set aside.
  2. Reduce heat to medium. Add the chopped yellow onions to the pot and sauté until softened and deeply golden brown, about 10-15 minutes. Stir frequently to prevent burning.
  3. Add the minced garlic, sweet paprika, and caraway seeds to the pot with the onions. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
  4. Stir in the all-purpose flour and cook for 1 minute. Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the browned beef back to the pot, along with dried marjoram, 1 teaspoon of salt, and black pepper. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the beef is fork-tender. Stir occasionally.
  6. While the goulash simmers, prepare the braised red cabbage: In a separate pot, melt the butter over medium heat. Add the thinly sliced red cabbage and cook for 5 minutes, stirring.
  7. Stir in the apple cider vinegar, granulated sugar, 1/2 teaspoon of salt, and 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the cabbage is tender, stirring occasionally.
  8. For the bread dumplings: In a large bowl, combine the bread rolls, warmed milk, and eggs. Mix well and let stand for 10-15 minutes until the bread absorbs the liquid.
  9. Meanwhile, bring a large pot of lightly salted water to a gentle simmer. Form the bread mixture into a large loaf shape (approx. 10-12 inches long and 2-3 inches in diameter). You can also form individual smaller dumplings if preferred.
  10. Carefully place the dumpling loaf into the simmering water. Cover and steam for 20-25 minutes. If making individual dumplings, steam for 15-20 minutes. The dumplings are cooked through when firm to the touch.
  11. Once cooked, remove the dumpling loaf and immediately slice it into 1/2-inch thick slices using a thread or serrated knife. This prevents them from sticking together.
  12. To serve, ladle the hearty beef goulash into bowls, arrange the sliced bread dumplings on the side, and spoon the braised red cabbage next to them. Garnish with fresh parsley if desired.

Notes

The goulash flavors deepen overnight, making it an excellent meal prep option. Adjust the consistency of the goulash sauce by simmering longer for a thicker sauce or adding a splash more broth if too thick.

Nutrition (per serving)